Cranberry Pecan Pie Recipe

Name: Cranberry Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons shortening; 1 ½ teaspoons buttermilk; 2 tablespoons hot water; 1 cup flour; ½ teaspoon salt; 3 eggs; 1 cup corn syrup; ⅔ cup sugar; ¼ cup butter, melted; 1 teaspoon vanilla; 2 cups fresh cranberries; 1 cup chopped pecans

Servings: persons

6 tablespoons shortening
1 ½ teaspoons buttermilk
2 tablespoons hot water
1 cup flour
½ teaspoon salt
3 eggs
1 cup corn syrup
⅔ cup sugar
¼ cup butter, melted
1 teaspoon vanilla
2 cups fresh cranberries
1 cup chopped pecans

1
In a small bowl, cream shortening and buttermilk until smooth.
2
Slowly add water, beating until fluffy.
3
Beat in flour and salt.
4
Wrap pastry in plastic wrap and refrigerate 4 hours or more.
5
Roll pastry to fit a 9 inch pie pan.
6
Set aside.
7
In a large bowl combine the eggs, corn syrup, butter and vanilla.
8
Stir in cranberries and pecans.
9
Pour into crust.
10
Bake at 425 for 10 minutes.
11
Reduce heat to 350 and bake 35-40 minutes.
12
Cool completely.
13
Cover and refrigerate overnight before slicing.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons shortening, 1 ½ teaspoons buttermilk, 2 tablespoons hot water, 1 cup flour, and more.

Yes, Cranberry Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pecan Pie

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